Improvements in or relating to the treatment of milk, cream, and various food materials, and in apparatus therefor / [Adamantius John Michael Bolanachi].

  • Bolanachi, Adamantius John Michael.
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: Improvements in or relating to the treatment of milk, cream, and various food materials, and in apparatus therefor / [Adamantius John Michael Bolanachi]. Source: Wellcome Collection.

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    N° 14,651 A.D. 1892 Date of Application, 13th Aug., 1892 Complete Specification Left, 10th May, 1893—Accepted, 12th Aug., 1893 PROVISIONAL SPECIFICATION. Improvements in or relating* to the Treatment of Milk, Cream, and Various Food Materials, and in Apparatus therefor, I, Adamantius John Michael Bolanachi, of Daphne Cottage, Buccleuch Road, West Dulwich, in the County of Surrey, Chocolate Manufacturer and Confectioner, do hereby declare the nature of this invention to be as follows :— This invention relates to the boiling, drying, mixing, heating or cooling of 5 various food materials, such as milk, cream, sugar and the like and to the apparatus employed therein. The apparatus may consist of either a vacuum or an open pan provided with stirring mechanism and the usual jackets which are employed for heating or cooling purposes as required. Inside the vacuum pan I place any suitable framing gearing etc. adapted to 10 operate the stirring and scraping mechanism ; this may be conveniently arranged in the form of a rotary frame or scraping and mixing apparatus whose axis of motion would coincide with the axis of the pan and be driven by a shaft passing through a stuffing box say in the top of the pan, the motion being imparted to the shaft by suitable gearing belts or the like, all necessary shafting etc. outside 15 the pan being carried in suitable bearings or supports. Upon the driving shaft of the scraping and mixing mechanism inside the pan 1 may place one or more toothed wheels adapted to gear with other wheels for the purpose of imparting motion to the stirrer which is journalled in the scraper. The stirrer may consist of any suitable form of revolving arms which may be fixed upon the shaft which 20 is caused to revolve in the manner above described. The scraper may be arranged to engage with the interior of the pan upon one or more parts at once and the scraper itself may be made solid and of the form of the pan or preferably in sections operating together and if necessary pressed by springs or so shaped as to cause the material to press them against the wall of the pan. 25 The discharge branch which will preferably be situated at the bottom of the pan in the line of its axis may be employed to act as a bearing for the stirring and scraping mechanism which may be made to lift out of the pan if desired. The stirrers in any desired part of the internal apparatus may be made hollow so that steam, hot or cold water or other medium may be introduced therein 30 pre.'erably through the shaft to facilitate the operations going on in the pan. Similar stirring apparatus may be employed with the open pan which as well as the vacuum pan may be jacketted in any required manner, and provided with suitable means for conveying the heating or cooling medium to the jacket and to the stirrers and means for introducing the material into the pan particularly the 35 vacuum pan, and means for withdrawing it, charging vessels being connected and employed if desired and all the usual pipes, cocks, gauges, air pumps and the like being employed as required. To facilitate the heating or cooling more especially with the open pan I may employ a movable vessel, coil, or the like adapted to be let down into the liquor and having means, such for example as flexible tubes 40 for introducing and removing the water or other heating or cooling medium. The following will serve to illustrate some of the processes which may be carried out with the assistance of che above described apparatus producing results not hitherto attained. For example in the preparation of what is known as sugar cream for confectioners and chocolate manufacturers. The usual course is 45 to boil the cream in an open pan at a high temperature say 240° then to remove it from the pan and place it on a cooling slab, generally with cold water passing through it, and under it, and afterwards either to beat and stir it by hand or to [Price Sd.J